We are harvesting the last of the roots today: the insane parsnips that have been such a struggle to get out of the ground. The coolers are full of roots we hope will last all winter. We sadly pulled up the strawberries yesterday to prepare to mow the whole field tomorrow. Even though there is no rain in the forecast we are working hard to clear out the fields and plant the cover crops. We are hoping for the water to come soon! We are also getting ready to plant the strawberries and garlic for next year.
This week's pick list:
Frisee, Escarole, Sugarloaf, and Radicchio
Cilantro, Parsley, and Dill
Revolution Bread is available.
GINGER BEET MUFFINS, from dishingupthedirt.com
2 cups flour
1/2 teaspoon fine sea salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
pinch of cloves
1/2 cup unsweetened shredded coconut
1/2 cup melted coconut oil
1/2 cup honey
1 tablespoon freshly grated ginger
1 cup peeled and grated beets
1/2 cup raisins
Preheat the oven to 350F. Lightly grease a standard 12 cup muffin tin and set aside.
In a large bowl combine the flour, salt, baking soda, cinnamon, ground ginger, cloves and shredded coconut.
In a separate bowl whisk together the eggs, melted coconut oil, honey and grated ginger. Gently fold in the shredded beets and raisins. Pour the wet ingredients into the bowl with the dry ingredients and mix well.
Divide the batter between the muffin tins and bake in the oven until lightly browned and a toothpick comes out clean when inserted in the center of a muffin. About 18 minutes.